Classic recipes for making a delicate honey cake. Honey cakes - simple and original recipes for the base for homemade cake Shortcrust pastry honey cake recipe

Honey cake is a cake loved by many since childhood. This relatively low-calorie dessert with a delicate pleasant taste. However, not everyone knows how to make honey cake with their own hands. There are several recipes for the cake; its taste can be varied as desired. Making honey cake is a rather labor-intensive process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to soak the cake in cream. But it's worth it, because the result is an excellent dessert for festive table with the taste of caramel and honey.

To make the cake tender and melt in your mouth, you need to take into account the nuances of its preparation. Preparing honey cake is not difficult, you just need to select the right ingredients, follow the proportions and know some cooking rules:

1. To bake a cake you need to use liquid honey. If the honey has already become candied, it must be melted in a water bath. With a liquid product it will be easier to knead the dough.
2. Light honey is suitable for honey cake. Dark honey has too strong a flavor. You should also not use buckwheat honey, otherwise the cake will turn out too tart.
3. The honey cake will turn out soft and tender if the dough is steamed. To do this, you need to boil water in a saucepan. And place the second pan inside the dish so that its bottom does not touch the water.
4. You must strictly follow the amount of sugar indicated in the recipe, since honey also adds sweet taste cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
5. Only warm dough is rolled into cakes.
6. To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
7. For the cream you should use full-fat sour cream. Instead of granulated sugar, it is better to use powder. Before making the cream, the sour cream needs to be cooled, so it will mix more easily with the powdered sugar.
8. You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.
9. The taste of the cake can be varied by adding prunes or walnuts to the cream.
10. Before assembling the cake, you need to put a layer of cream on a dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.

Honey cake recipes

Preparation honey cake consists of several stages:

It’s better to cook honey cake 1 day before use, since soaking the cake takes about 12 hours. It is not recommended to soak honey cake for 2-3 days.

Classic recipe: honey cake “Tenderness”

For making cakes you will need 600 g flour, 300 g sugar, 50 g butter, 150 g honey, 1 teaspoon soda, 3 eggs. In the cake classic recipe 2 types of cream are used: sour cream and condensed milk. To prepare sour cream cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g butter.

Honey cake with nuts and prunes without rolling out the cakes

To prepare this version of honey cake it takes a little time. To bake cakes you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream you need 0.5 kg of sour cream (25% fat content), 300 ml of cream (35% fat content), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake “Ryzhik” with custard without water bath

Honey cake can be prepared without steaming the dough. For a cake according to this recipe you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.

Today we prepare cakes according to royal recipes - luxurious, sweet and, for all that, quite simple. How so? Yes, it’s elementary!

This type of dessert usually includes sweets, supplemented with flavor components, which only the titled rich could afford a hundred or two years ago. There were even bans on the sale of such delicacies to everyone.

“Royal” cake - general principles of preparation

Recipes for Royal cake are quite varied. They can consist of nut, biscuit, shortbread and honey cakes. Chic cakes with nuts, poppy seeds, fruits and dried fruits can easily be classified as such a dessert. To make a truly king cake, you don't have to... for a long time be near the stove, because home-baked cakes can replace store-bought preparations or sponge rolls cut into pieces.

The cakes are coated with butter creams with the addition of boiled or regular white condensed milk. Layers of creamy mass are interspersed with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and type of cake.

They decorate the cakes at their own discretion, most often using finely chopped nuts and grated chocolate. If fruits are used in the preparation, then they are laid out on the surface of the dessert.

Royal sponge cake: recipe with poppy seeds, dried apricots and nuts

Ingredients

For the poppy seed cake:

Half a glass of wheat flour and white sugar;

Medium fat sour cream - 120 milliliters;

One egg;

20 gr. dry confectionery poppy seeds;

Starch - 2 tsp.

For the chocolate nut crust:

High-quality white flour - 1/2 tbsp.;

Half a glass of sugar;

Half a glass of medium-fat sour cream;

Two spoons of starch;

50 gr. shelled nuts;

Soda - 1 tsp;

2 spoons of dry cocoa powder;

Fresh egg.

For the crust with dried apricots:

80 gr. flour;

Beet sugar - 100 gr.;

Spoon of soda;

Starch - 2 tsp;

20% sour cream - half a glass;

50 gr. dried apricots.

For cream:

2 spoons of cocoa;

400 gr. 33% sour cream;

Powdered sugar - 120 gr.;

1 gram vanillin (crystalline).

Cooking method:

1. Beat sour cream with egg and sugar. Add flour with potato starch, a spoonful of soda and beat again. Add poppy seeds and stir.

2. Cover with oil inner surface round shape, sprinkle with semolina. Fill the form with dough and bake. In order for your biscuit to bake well, it is enough to keep it at 190 degrees for a quarter of an hour.

3. For the chocolate-nut cake, mix cocoa, sugar and egg with sour cream, beat. Then add flour with starch and soda. Stir the dough until smooth and mix it with finely chopped nuts. Bake.

4. For the crust with dried apricots, knead the dough in the same way as poppy seeds, only instead of poppy seeds at the end add dried apricots cut into pieces. Bake that too.

5. Beat cold sour cream with powdered sugar and vanilla powder until fluffy. The cream will whip better if you use a fattier product and add powder in small portions during the whipping process. To be on the safe side, you can use a packet of thickener.

6. Spread the finished cream over the well-cooled cake layers, as well as the sides and top of the cake. Decorate the dessert with cocoa powder, walnuts, then put it in the refrigerator to soak for five hours or more.

Royal shortbread cake: recipe with meringue and nuts

Ingredients:

Two raw fresh eggs;

A full glass and another spoonful of sugar;

Half a stick of butter;

Soda - 1/2 tsp;

Vinegar - 1 tsp;

A glass of first-grade flour;

150 gr. dried and peeled nuts.

In cream:

Butter, natural - 150 gr.;

360 gr. whole condensed milk.

Cooking method:

1. Melt the butter and wait until it cools to room temperature. Immediately beat with yolks and sugar (80 grams of sand). Add slaked soda, sifted flour and knead the dough without delay. Form it into a ball, wrap it in a layer of film and place it in the refrigerator for half an hour.

2. While the dough is cooling, beat the egg whites, gradually adding the remaining sugar one spoon at a time. Do not add a new portion until the grains of the previous one are completely dissolved. You can replace sand with powder, this will speed up the process. Beat until the mixture rises behind the mixer beaters into stable, non-spreading peaks.

3. Divide the dough that has been resting in the refrigerator into four equal parts.

4. Using a small plate as a stencil, draw a circle on a piece of parchment and transfer the sheet to a baking sheet. Place a piece of dough on the paper and spread it evenly, being careful not to go beyond the contour.

5. Sprinkle the dough formed in this way generously with finely chopped nuts and lightly press them into the dough with your hand. Spread a quarter of the egg white mixture evenly over the nuts and place the baking sheet in the oven. Bake at 180 degrees until tender golden brown. Also prepare and bake three more cake layers.

6. Beat the softened butter with condensed milk until smooth. Coat the already cooled cakes well with cream. Sprinkle the surface of the king cake with chopped nuts and place it in the refrigerator overnight to soak properly.

Sour cream cake “Royal”: recipe with dried fruits, poppy seeds and butter cream

Ingredients:

Three eggs;

325 gr. medium fat sour cream (15-20%);

30 gr. baking powder for dough;

275 gr. granulated sugar;

Wheat flour - 245 gr.;

Half a glass of dry poppy seeds;

Soft pitted prunes - 0.5 tbsp.;

Half a glass of light raisins;

Three unripe kiwi fruits;

Medium orange;

Cooking method:

1. Without mixing, scald poppy seeds, raisins and prunes with boiling water. Dry the dried fruits by spreading them on a towel and the poppy seeds by placing them on a sieve.

2. Combine the eggs with granulated sugar and, gradually increasing the speed of the mixer, beat until a white foamy mass is obtained. There should be no grains of sugar left.

3. Now add sour cream to the egg mixture, go through the entire volume with the mixer again and add the sifted ripper and flour. Whisking gently, bring to homogeneity, and then divide the dough into three parts.

4. Mix one with poppy seeds, another with raisins, and the third with prunes cut into thin strips. Bake three layers one at a time, placing the dough in a pan lined with parchment paper. Place the dough only in a hot oven; check readiness with a skewer no earlier than after 25 minutes.

5. Spend the time baking the cakes on preparing the cream. Cut the butter and place it in a deep bowl. When soft, whisk lightly until smooth. Add condensed milk and continue beating until you get a fairly thick and visually homogeneous cream. You can add a few spoons of cognac at the end, this will add additional taste.

6. Cooked butter cream coat the cooled cakes, layering the layers of creamy mixture with pieces of peeled fruit. Decorate the dessert with half rings of kiwi and orange.

Honey cake “Royal”: recipe with boiled condensed milk and prunes

Ingredients:

A large spoon of any liquid honey;

50 gr. thickened homemade cream or butter;

Soda - a teaspoon;

Flour with high percentage gluten - 2.5 cups;

250 gr. unrefined beet sugar;

Two large raw eggs.

In cream:

Homemade butter - 400 gr.;

Two jars of boiled condensed milk;

A glass of cognac.

Additionally:

100 gr. juicy prunes, pitted;

Dark chocolate, milk - 100 gr.

Cooking method:

1. Thaw at room temperature and mix the chopped butter with honey, eggs and sugar. Add soda and stir again.

2. Place the container with the mixture on heat and, without letting it boil, heat until the crystals disappear.

3. Remove from heat and immediately add sifted white flour. First, stirring with a spoon and then with your hands, knead the dough, roll it into a sausage and divide into eight pieces.

4. Lightly dust the bottom of a 22-centimeter round pan with flour and place a piece of dough, mashed into a pancake, into it. Gently pressing with your fingers, spread it over the entire pan and bake until lightly browned.

5. Place the pan on a damp towel and, once it has cooled, remove the cake. Thus, make seven more cake layers and place them in a stack to cool.

6. Prepare the cream. Place the butter in a deep bowl, chop it into pieces, add condensed milk. Pour in the cognac and beat with a mixer until you obtain a thick butter-cognac mass.

7. Smear the cakes with cream and layer them with chopped prunes, form a cake. Line the sides with the remaining cream and sprinkle the top thickly with chocolate chips.

Nut cake “Royal”: recipe without flour with custard based on yolks

Ingredients:

Sugar, freshly ground powder - 240 gr.;

Ten proteins;

Half a kilo of nut kernels;

Two full spoons of starch.

For cream:

Yolks of ten eggs;

Dark cocoa, powder - two large spoons;

A spoon, or a little more, of cognac;

160 gr. powdered sugar;

A pack of butter, fat content from 72%;

Milk - half a glass.

For registration:

One hundred gram bar of high percentage, unsweetened chocolate.

Cooking method:

1. Rinse the eggs warm water. Carefully breaking the shells, pour the whites into a deep container, and the yolks into a separate bowl and, cover with a lid, temporarily set aside.

2. Add powdered sugar to the whites and, gradually raising the mixer speed, beat into a strong foam.

3. Pour in small parts and carefully mix with a spatula, add starch and finely chopped nuts.

4. Transfer the nut-protein mixture onto a baking sheet lined with parchment, spread it into an even layer and bake. Initially place the baking sheet in the oven at a temperature of at least 200 degrees, then immediately reduce the heat to 180 degrees and continue baking for about 25 minutes.

5. Remove the finished cake from the oven and divide it while hot into four equal parts, which are left to cool completely without removing from the fryer.

6. Beat the yolks and all the measured powdered sugar. Add milk and, after mixing well, place in a water bath. Stirring regularly, heat the yolk mixture until it thickens. After cooling, fluff with a mixer, gradually adding softened butter and cocoa.

7. Add cognac and repeat beating with mixer.

8. Place the cooled cakes in a stack, applying cream mixture to each one. Spread it over the entire surface of the cake, and then sprinkle the dessert with chopped nuts and chocolate chips.

Quick curd cake “Royal”: no-bake recipe with sponge rolls

Ingredients:

Two sponge rolls with fruit jam;

Ready-made sponge cake - white;

400 gr. elastic, preferably fatty cottage cheese:

Half a liter of 33% fat cream;

Granulated gelatin - 1 sachet;

Canned fruit - to taste;

Three spoons of powdered sugar.

Cooking method:

1. Fill the gelatin granules with water, and after they have noticeably swollen, heat them in a water bath and cool.

2. Beat the cottage cheese with a blender; if you don’t have such a device, grind it through a sieve. Add, stirring, four tablespoons of powder.

3. In a separate enamel or glass bowl, beat well-chilled cream with three tablespoons of powdered sugar and mix the fluffy cream mass into the curd mixture.

4. Add fruit, cooled gelatin, cut into medium pieces and mix thoroughly.

5. Line a deep bowl with cling film. Cut the sponge cake according to its diameter.

6. Cut the rolls into thin pieces and cover the entire container from the inside. Smooth the curd mass on top and cover it with sponge cake.

7. Leave the cake to soak overnight in the cold. Then invert the bowl onto a plate so that the cake slides out.

Useful tips and tricks for making cakes according to royal recipes

Pre-fry the nuts in a dry frying pan or bake them in the oven for a while. After this, they will have a more persistent nutty aroma, which, in turn, will saturate the cake.

Be sure to scald dried fruits and poppy seeds with boiling water and then dry them dry. Excess moisture will make the biscuit dough thinner and the cakes will not rise well.

Grind the poppy seeds with sugar first, then its aroma will be more noticeable in the dough.

To prepare the buttercream, remove the butter from the refrigerator in advance to soften. Add condensed milk to it while whipping gradually, in small portions, then the creamy mass comes out silky. For cakes with buttercream, be sure to give them time to soak.

When preparing a royal recipe cake with dried apricots, pay special attention to this component. It is better to avoid suspiciously inexpensive or too beautiful dried fruits; unscrupulous manufacturers use a large number of chemicals to give apricots beautiful view. They may taste really great, but you should absolutely not use them.

Cream 2:
condensed milk 2 cans
butter 2 packs (maybe more due to quality)
alcohol
cocoa optional

Preparation of the dough:

Melt honey, sugar, margarine over low heat, stirring constantly. Add baking soda, eggs and flour to the cooled mixture. Knead the dough.
I don’t put it in the refrigerator, this makes it possible to roll out the cakes thinner.

Roll out a small portion of the dough into a thin round cake.

When rolling out, you need to constantly add flour under the crust and on top, since the dough is very sticky.

Place a template or plate of the desired size on top and trace with a knife. Roll the finished layer onto a rolling pin and transfer to a baking sheet.

You can also do this - roll out the cake, roll it onto a rolling pin, place it on a baking sheet and then cut out the shape.

Leave the scraps and bake along with the crust; they will be used as crumbs for decoration.

I make at least 12 cakes with a diameter of 30 cm.

I roll out the cakes on siliconized paper, or rather between two pieces of paper. Then you don’t need to add flour and you can simply roll out the cakes to the thinnest state. I cut out the desired shape directly on paper, the main thing is not with iron sharp knife, plastic. And right on this sheet of paper I transfer it to a baking sheet and bake. After baking, wipe the paper with a cloth and you can roll out and bake on it again. For continuous baking and rolling, about 6 sheets of paper are needed.

The cakes bake very quickly, you have to be careful! After the cake is baked, it must be quickly lifted from below and transferred to a flat surface; it is imperative to immediately put a board on top, otherwise the cake will deform as it cools.

Preparation of cream:

1 With all my love for homemade heavy cream (separator sour cream), for this cake I take part of heavy sour cream and part of regular sour cream. Because the cream should be a little liquid in order to saturate the dry cakes and a little sour. My mother cannot imagine this cake without prunes. Previously, it was cut into pieces into cream. But I like to mince prunes and then add them to the cream. It works well when you alternate two layers with pure sour cream and 1 with prunes.

If you like a lot of cream then make from 1 liter + 2 cups of sugar

2 If you make cream from 2 cans of condensed milk and 2 sticks of butter, the cake will not be so soft and crispy. Condensed milk can be boiled, or it can be raw. You can add cocoa or heated chocolate and a little more cognac or alcohol. (...well, I can’t imagine cream with condensed milk and without alcohol!)))

We have a similar cake on our forum, author

The difference we have is in the number of products. I think you should try this way and that and then decide which recipe is yours.

Delicious!

Dough:

• sugar – 190 g;
• eggs – 2 pcs.;
• soda – 8 g;
• butter – 130 g;
• flour – 3.3 tbsp;
• honey – 70 g.

Cream:

• condensed milk – 500 g;
• butter – 300 g.

In a medium saucepan, lightly melt the butter and add sugar.

Add honey and stir.

Break the eggs. Using a whisk, stir until smooth, beat lightly.

Pour in baking soda.

Place the pan in a larger container, into which you first pour enough water so that the pan is submerged 3 cm in it.

Constantly stirring the mixture with a whisk, bring it to a boil. When the foam begins to rise to the top, remove the pan from the heat. Add flour.

Mix everything with a spoon. Once the liquid has been absorbed into the flour, begin kneading by hand.
Place the dough on the table.

Divide into 8 parts, roll them into balls.

Fold them into plastic bag, otherwise the dough will quickly dry out in the air.

Roll out each bun on parchment into a very thin round.

Transfer along with parchment to a baking sheet. Bake at 225° for 6 minutes until golden brown.

Transfer the finished cake along with the paper to a cutting board. While the cake is hot and soft, place a plate or lid on it and cut out a circle.

You will get round cakes of the same diameter.

Place the scraps on a plate. Grind.

Start preparing the cream. Condensed milk and butter should be at room temperature. Beat the softened butter with a mixer.

Continuing to beat, add condensed milk in small portions. Leave one teaspoon of milk for soaking.

At first the cream will be quite liquid, then it will begin to curdle. As you continue whisking, you will notice that the cream will begin to thicken and then acquire a smooth, uniform structure. After this, you can stop whipping.

Dilute the remaining condensed milk in 100 ml of warm boiled water.

Place one cake on a flat dish, brush it with the mixture using a brush, and then apply a layer of cream.

Collect the entire cake. Cover the cake on all sides with the remaining cream.

Sprinkle with crumbs.

After a few hours of aging, the cake can be cut into portions.

Bon appetit!!!

Another shortcrust pastry cake:

Thin, melt-in-your-mouth cakes made from , with crispy meringue, peanuts and sweet condensed milk cream! This shortbread cake can be prepared as in weekdays, for tea or coffee, and as a holiday pastry, because it turns out to be quite tall and original in appearance.

It's very simple and easy recipe sand cake, everyone can do it.

Ingredients:

For shortcrust pastry:

• sifted wheat flour - 2,2,5 cups (depending on the flour);
• granulated sugar(powder) – 0.5 cups;
• egg yolks – 3 pieces;
• high-quality margarine (butter) – 150 grams;
• mayonnaise – 1 tablespoon;
• baking soda – 0.5 teaspoon;
• table vinegar or a few drops of lemon juice (to extinguish the soda).

for buttercream:

• condensed milk (boiled) – 300 ml;
• butter – 200 grams;
• half a bar of dark dark chocolate (for decoration).

for the meringue:

• egg whites – 3 pieces;
• granulated sugar or powdered sugar – 1 cup;
• peeled and roasted peanut kernels – 100 grams.

How to make shortbread cake: